Summer Tomato Gratin
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe, firm tomatoes, sliced
- Salt
- freshly ground pepper to taste
- ½teaspoon sugar
- ½cup fresh or dry bread crumbs, preferably whole wheat
- 2tablespoons chopped flat-leaf parsley
- 2tablespoons extra virgin olive oil
Nutritional analysis per serving (4 servings)
175 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 4 grams protein; 599 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Oil a 2-quart gratin or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.
- Step 2
Toss together the bread crumbs, parsley and olive oil. Spread over the tomatoes in an even layer. Place in the oven, and bake for 1 to 1½ hours, until the juices are thick and syrupy and the top is golden. Remove from the oven, and allow to cool for at least 15 minutes before serving.
- Advance preparation: You can make this dish several hours ahead. It is excellent served at room temperature.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Omitting the sugar may be part of your problem. I suspect it's in the recipe less as a sweetener, and more to encourage a syrupy quality to the tomatoes' juices.
Really good and stupid easy, although I've managed to botch 2 different things in 2 tries; but it's still really good. The tomatoes just deepen and deepen. Next time perhaps I'll add some basil or orgegano or cheese. Maybe fresh mint at the end.
"When you bake tomatoes for a very long time, as you do here, they become quite sweet."
Why then the added sugar?
I think next time I will try it with Aleppo Chile Pepper.
I should have lightly covered the top and cooked longer so juices were thicker. I had good tomatoes which helped, but it could have used another flavor note such as Aleppo pepper or some garlic as suggested by others. I think serving this with a creamy dish, like scalloped potatoes, would make a nice contrast. A plus is that it is a very easy to use a lot of tomatoes when I tire of making buckets of sauce! 3.5
Needs garlic but a great use for my abundant tomato crop
This is an outstanding dish made exactly as written. Top it with Greek yogurt with lemon zest right out of the oven.
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